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Asparagus Crab Omelets with Hollandaise

Total Time

Prep/Total Time: 30 min.


2-4 servings

Impress your weekend guests with this springtime treatment for eggs from Dave Eddy of Miles City, Montana. It's elegant with crab, asparagus and lemon-colored hollandaise sauce prepared from a convenient mix.


  • 1 envelope (1-1/4 ounces) hollandaise sauce mix
  • 3 teaspoons canola oil, divided
  • 8 large eggs
  • 2 tablespoons whole milk
  • Salt, pepper and garlic powder to taste
  • 2 cups shredded cheddar cheese, divided
  • 2 cups cut fresh asparagus, cooked, divided
  • 2 cups flaked imitation crabmeat, coarsely chopped, divided
  • Minced chives


  1. Prepare hollandaise sauce according to package directions; set aside and keep warm.
  2. In a 10-in. nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat. Whisk the eggs, milk, salt, pepper and garlic powder. Add half of the egg mixture to skillet (mixture should set immediately at edges).
  3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle 1/2 cup cheese on one side. Layer with 1 cup asparagus, 1 cup crab and 1/2 cup cheese; fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Invert omelet onto a plate. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.

Nutrition Facts

1 each: 497 calories, 29g fat (16g saturated fat), 496mg cholesterol, 1171mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 35g protein.

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